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Thursday, March 20, 2008

This is something I had been thinking of doing for a long time...to cook baby potatoes in chopped mint. The only dilemma being whether I wanted to toss them in mint or have them marinated in mint and then spit roasted. In the end, I kept the spit roast option for a later time.Thankfully, because this was meant to be an accompaniment to the Ravioli and I wanted something simple. Also, the green color of the dish fully complemented the red color of the ravioli perfectly.A most important aspect of menu planning is not only to ensure you do not repeat your ingredients in the menu ( 2 potato dishes would have killed the menu), but also to ensure you do not repeat the colors too often.